Using the food processor to finely chop the vegetables makes this comforting and flavorful meatloaf the perfect quick and easy weeknight dinner.

• 1 slice whole wheat bread

• 1/3 c. low-fat milk

• 1 medium onion, roughly chopped

• 1 celery rib, roughly chopped

• 1 carrot, roughly chopped

• 3 garlic cloves

• 2 lb. ground turkey

• 1/2 c. ketchup, divided

• 1 egg, beaten lightly

• 1 tbsp. Worcestershire sauce

• 1 tsp. salt

• 1/2 tsp. freshly ground black pepper

• Buttermilk Mashed Potatoes (recipe follows)

Directions

Preheat oven to 375 degrees. In a large mixing bowl, soak the bread in the milk until all the milk is absorbed. Set aside.

Combine the onion, celery, carrot and garlic in the bowl of a food processor. Pulse several times until the mixture is finely chopped, but not puréed. Transfer to the mixing bowl with the bread and milk.

Add the turkey, 1/4 cup ketchup, egg, Worcestershire sauce, salt and pepper to the bowl and, using your hands, gently combine. In a shallow baking pan, form mixture into a 10- by 5-inch oval loaf and spread remaining 1/4 cup ketchup over the loaf.

Bake the meatloaf in the oven for 50 minutes, or until a meat thermometer inserted in center registers 160 degrees.

Nutrition information per serving:

Calories 264 Fat 15 g Sodium 590 mg

Carbohydrates 9 g Saturated fat 4 g Calcium 75 mg

Protein 23 g Cholesterol 112 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 3 medium-fat meat.

Buttermilk Mashed Potatoes √

Serves 8.

Note: While Russets make a fine mashed potato, Yukon Golds have a natural buttery texture that works well with this recipe.

• 2 1/4 lb. Yukon Gold potato, peeled and cut into 1-in. cubes

• 1/2 c. low-fat milk

• 2 tbsp. unsalted butter

• 1/2 c. low-fat buttermilk

• 1 tsp. kosher salt

• 1/4 tsp. coarsely ground black pepper

Directions

Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce the heat, and simmer 15 minutes or until tender. Drain.

Meanwhile, warm the milk and butter together in a small saucepan over low heat until the butter is melted and milk is very warm. Remove from the heat and add the buttermilk. Set aside.

Return the potatoes to pan and toss over low heat for just a minute to eliminate any excess moisture. Add the warm milk mixture, salt and pepper and mash to desired consistency. Cook over low heat until warm.